Keftedes (Greek Meatballs) With Trahana

• Adapted from Molyvos Restaurant in New York
• Time: 30 minutes
• Yield: About 35 small meatballs.
• 1/4 cup milk
• 1/4 cup sour trahana, crumbled
• Salt and pepper to taste
• 5 tablespoons olive oil
• 1 medium onion, peeled and finely diced
• 2 cloves garlic, peeled and chopped
• 1/4 pound zucchini, washed and grated
• 1/2 pound ground beef
• 1/4 pound ground lamb
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 1 cup freshly grated Parmesan or Kefalotyri cheese
• 1 egg
• 1/2 cup bread crumbs.

1. 1. In a small saucepan, warm milk over medium heat. Stir in trahana, season with salt and pepper, and bring to a simmer. Remove from heat and let stand until all liquid is absorbed and trahana is soft, 2 to 3 minutes. Allow to cool.
2. 2. Place a saute pan over medium heat. Add 2 tablespoons olive oil and the onions, and cook until translucent, about 5 minutes. Add garlic and cook for one minute. Add zucchini, cook until soft, about 2 minutes. Remove from heat and cool.
3. 3. In a large mixing bowl, combine ground beef, lamb, and vegetable mixture. Add softened trahana and remaining ingredients except bread crumbs. Add the bread crumbs a little at a time. Mixture should be moist but not wet. Form into small meatballs.
4. 4. In a large heavy-bottomed saute pan over medium heat, heat remaining oil (more, if needed); do not let it smoke. Gently drop meatballs into hot oil. Turn occasionally, until browned on all sides, about 5 minutes. Transfer to a baking sheet lined with paper towels. Serve with tzatziki and a salad.

minutes, milk, sour trahana, salt, olive oil, onion, garlic, zucchini, ground beef, ground lamb, mint, fresh parsley, kefalotyri cheese, egg, bread crumbs

Taken from www.epicurious.com/recipes/member/views/keftedes-greek-meatballs-with-trahana-1215001 (may not work)